Simple Honey Cornbread Muffins
These are straightforward, moist cornbread muffins sweetened with honey. They have a dense, satisfying crumb and are a great side for chili or soup. This recipe is for a batch of 9 muffins.
Ingredients
Ingredients (~9 muffins)
- 3/4 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine-grain sea salt
- 1/3 cup unsalted butter melted
- 1 1/2 Tbsp canola or vegetable oil
- 1 1/2 Tbsp pure honey
- 1/4 cup pure cane sugar
- 1 large egg + 1 egg yolk
- 3/4 cup whole milk
Instructions
- Preheat oven to 400F and grease 9 cups of a muffin tin.
- Whisk together cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
- Melt butter and let cool 2-3 minutes.
- Whisk together oil, honey, sugar, egg, egg yolk, and milk in a medium bowl.
- Stir melted butter into wet ingredients.
- Make a well in dry ingredients and pour in wet mixture.
- Gently fold until just combined with a few lumps remaining.
- Divide batter among 9 muffin cups, filling each 3/4 full.
- Bake 15-18 minutes until golden and a toothpick comes out with moist crumbs.
- Cool in tin 5 minutes, then transfer to wire rack.
Notes
Don't overmix or muffins will be tough.
Did you make this recipe?Let me know how you liked it below!